Tuesday, April 9, 2013

Tart Tatin challenge

I have had many several people ask if I will continue with the Legend Blog, now that I have a foodie blog on the go. The answer of course is yes....sort of......when I get the time. So I am going to cheat and combine a post here with a post from "the cook in your kitchen" blog.
There is method in my madness, and it is not altogether a lazy cop out. Just bare with me, while I explain.

Are you sitting comfortably?

I have set myself a quest to find the perfect Tart Tatin recipe. It has eluded me for years, ever since I took my first bite of this most scrumptious, addictive concoction. In the cooking blog, I bare one of my attempts to make this dish with mediocre results. I can never re-create that first chewy, sticky bite. Maybe it was the atmosphere, maybe the company, maybe the large amount of alcohol consumed. Whatever it was, my efforts to date have not met my ideal. SO, in order to get there maybe a bit quicker, I have set a challenge, laid down the sticky caramel encrusted glove, so to speak, and finally asked for help.
With only 9 followers for the cooking blog so far, whatever help might be forthcoming will be in small supply. This is where you come in. Have you made one before, is it fool proof, and can it be replicated?
Send me your recipe, and some photos if possible and I'll collate them all and post the results.

Legend will resume normal service as soon as possible as soon as I can wash the toffee off my face.


  1. Ok. Now I'm going over to join the cooking blog. I live a tart tatin but have never made one so I may join you on this quest!!

    1. Thanks Dom. I was hoping I'd get you hooked in.

  2. no, never tackled the Tatin however I would happily eat one!!

    1. When i find the perfect recipe, I'll make you one.

  3. I will definitely join your cooking blog. My daughter and I have one, too.
    I have tried Tarte Tatin - Julia Child's recipe. It didn't turn out as it should have. I really wonder if it is the type of apples one uses. I also think you have to cook it only until the apples are caramelized. Otherwise they start to lose their juices and the whole thing just results in a watery mess. I would also make it in a larger frying pan next time. Mine was a bit too small and the juices spilled over the sides in the oven.

    1. The choice of apples is a crucial part, you're right. I'll post the best recipe I find.

  4. Oh, what a wonderful idea, Wally! Although I'm trying to restrict my consumption of baked goods (summer is coming, you know!), I would love to try your best recipe when you find it! And...I completely understand your quest. I have attempted for years to find the perfect pizza crust recipe (with pizza stone and easily a hundred attempts) and it still eludes me (close, at times...but still not as delicious as the pizza crusts I had in Italy. Hmmmm...maybe I just have to go back to Italy! ;)
    -Linda (I will keep my windows open and perhaps I'll just *happen* to stroll by when the aroma from your house wafts my way!)

    1. I'd better open our the windows then:)

  5. I must admit that I'm useless with food but me daughtah is a right little Tart Tatin lover - and a fabulous cook. I'll happily follow your other blog (and you could follow my other one *ahem*) and get the recipe for it from her and forward it on. Who knows - you might just get me to try a rec or two!

  6. Ahem....followed. Ta much Helena

  7. Hey there! Nominating your for the Liebster Award. Hope things are going well - it appears they are from your ongoing lovely and interesting blog. The details for the Lieb are on my blog http://goodlifegoodday.blogspot.com


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